Middle Eastern Chicken Burgers

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These easy Middle Eastern chicken burgers are brushed with pomegranate molasses and served with ''all the fixings" for an awesome, quick dinner.

Burgers
2 tsp extra-virgin olive oil
1 large onion, finely chopped
1 tsp ground cinnamon
1 tsp ground coriander
¼ tsp red pepper flakes
1 ½ tsp kosher salt
Freshly ground black pepper
2 cloves garlic, minced
¼ cup chopped flat-leaf parsley
1 lb(s) ground lean chicken
¼ cup plain yogurt
3 Tbsp pomegranate molasses, for brushing

Fixings
4 whole wheat buns, toasted
1 tomato, sliced
1 English cucumber, thinly sliced
1 small red onion, sliced

Lettuce

To Make

Burgers
1. Heat the olive oil in a skillet, add the onion, cinnamon, coriander, pepper flakes, and season with salt and pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute. Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with salt and pepper. Shape into 4 1/2-inch thick patties.

2. Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170ºF. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes.

Fixings

1. Serve on toasted buns with fixings.